October Celebrations & Events on Pinterest

Saturday, September 5, 2009

Why wait until October to celebrate Pizza? We may as well get our orders in now. October may be National Pizza Month but, Today, "saucy" visitors, is National Cheese Pizza Day! (well, you didn't want me to call you cheesy visitors, now did you:)
I rounded up a slice of some of the cheesiest pizza selections I could find in my Hospitality search for National Cheese Pizza Day. Thanks "guys."

On the Menu:

My contribution to National Cheese Pizza Day is from a booklet titled Pizza All Around by Dorothy R. Colgan. A GREAT book for young cooks, Pizza All Around was published in 1992. It has adorable illustrations by Vickey Bolling and it just happens to include one of my favorite recipes for no yeast Multigrain Pizza Crust!

I suppose it's high time I fess up. Pizza is not one of my favorite indulgences. There, I said it. However, if I were to partake in the worldly tradition of "digging in," gooey cheese pizza is the track I would take. That said, today I have chosen a less conventional version of cheesy pizza; Apple and Cheddar Cheese Pizza. Although the recipe calls for a basic pizza crust, I thought it might be interesting to mix up the Apple Cheddar topping with the no yeast Multigrain Crust.
First the Crust:

1. Preheat oven to 425 degrees
2. In a mixing bowl, stir together the first five (dry) ingredients.
3. Add milk and oil to the bowl. Mix well until flour is absorbed and the mixture forms a sticky ball.
4. Remove the dough ball from the bowl and knead gently 10 to 12 times on a lightly floured work surface. Then press out the dough into a lightly oiled 12 inch pan. (this dough does not use yeast so it does not have to rise) Fold up edges to hold the toppings.
5. Place the pan with the dough but no filling in the oven for 12 to 15 minutes or until brown. Remove from oven and let cool for about 5 minutes.
6. Add toppings of your choice.
7. Return the pizza to the oven and bake for 10 to 15 minutes or until cheese is melted. Let cool for 5 minutes and serve.

1. Preheat oven to 450 degrees.
2. Roll dough out about 1/8 inch thick. Place in lightly oiled pan and turn the rim up 1 inch.
3. Spread the apple slices evenly over the dough. Sprinkle 1/2 cup of sugar and cinnamon over the apples.
4. To make the topping, put the flour, 1/2 cup sugar, and butter in a bowl. Mix together with a wooden spoon until the mixture looks like bread crumbs. Sprinkle this mixture over the apples.How You Bake It:
Bake in a 450 oven for 10 minutes, then reduce the heat to 350 degrees for another 25 minutes, or until apples are tender. (Have your grown-up helper test the apples with a fork to see if they are soft.) Turn off the oven. Very carefully, because the pie is hot, sprinkle the cheddar cheese over the top. Let the pie sit in the turned-off oven for 3 more minutes. Remove, cool for 5 minutes, and serve!

Apple pie without the cheese; is like a hug without a squeeze:)

National Waffle Week News:

During National Waffle Week, Waffle House restaurants will introduce a new waffle flavor. oooo I wonder what it will be:)

I'll be back on the 9th just in time for Harland Sanders & KFC. In the mean time, don't forget Salami Day on the 7th. Have a hearty, safe, and fun Labor Day. Louise:)Resources1. National Cheese Pizza Day! @ Slashfood2. Multi-Grain Pizza Dough (with yeast & bread machine)

National Cheese Pizza Day? National Pizza Month? Wow, what GREAT ideas. Now that I think of it though, have I EVER had a plain cheese pizza? Hmmm... Maybe, but I am usually seduced by the additional fabulous toppings. Thanks for sharing this wonderful post. You have made me mighty hungry. :-) ...Susan

I was born in National Pizza month!? That is fantastic! You can call me cheesy anytime. Thank you for the multigrain crust recipe. My healthy husband will appreciate that. Yum-my! Happy Labor Day Louise!

GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

I believe cheese and wine lovers should be told about this publication.